Monday, February 16, 2015

Best potato gnocchi ever!!

This is more of guideline to making gnocchi then a recipe but if you do it right you will have the most bitchin fluffy potato dumplings you have ever tasted. It's not really that hard there are 2 things to remember 1. Do not kneed the dough to much the potato will mash, and you will end up with tough gnocchi 2. Don't add to much flour they will become to dense gnocchi should be light and fluffy with just enough flour added to hold them together.

Okay so your going to need

russet potatoes (I use 1 per person and usually end up with a little extra)




Wash your potatoes and boil them until the skins start to fall off. Take them off the heat and allow them to cool down. Once your potatoes are cool peel the skin off and cut out any of the black spots. Using the large shredder grate your potatoes make a pile on the counter grace 1 egg per 2 potatoes into yor pile of shredded potatoes and combine add around a teaspoon of salt per 2 potatoes and combine take a scoop of four and gently begin to fold into your mixture be careful not to mush up the potato while your mixing everything together. As soon as the mixture sticks together so you can roll it your done. Roll into a long snake about 3/4 of an inch thick and cut into 3/4 inch pieces keep the surface of the counter and the pile of cut gnocchi well floured...bring a pot of water to a gentle boil and cook gnocchi in until they float (about 30 seconds to a minute) if you have a lot you can cook them in batches and place them in a bowl of cold water preferably ice water. You can serve the gnocchi many different ways and to add some texture you can fry them in some butter then add ehatever sauce you like.

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